干酪乳杆菌胞壁蛋白酶提取条件优化及其水解特性研究  

Optimization of CEP Extraction Conditions from Lactobacillus Casei and Its Hydrolysis Characterization

作　　者：潘道东[1] 童敏[1] 吴振[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《中国食品学报》2011年第7期102-109,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(30972130);浙江省重大科技专项(2010C12015);国家农业科技成果转化基金项目(2009GB2C220412)

摘　　要：干酪乳杆菌细胞壁蛋白酶是其蛋白水解系统中一个关键的蛋白酶。采用Ca2+-free法研究干酪乳杆菌细胞壁蛋白酶的提取方法,确定其最佳实验条件。菌体用含有30mmol/LCaCl2的50mmol/LTris-HCl(pH7.0)缓冲液洗涤3次,然后用含有50.03mmol/LEDTA-Na2的50mmol/LTris-HCl(pH6.98)缓冲液悬浮,39.75℃保温,60min后取出离心(4500r/min、20min、4℃),上清液即粗酶液。用粗酶液与纯化后的酶分别水解各种酪蛋白,粗酶较纯化后的酶能产生更高的ACE抑制能力,而纯化后的酶水解β-酪蛋白产生的抗ACE活性能力最强。The cell-envelope proteinase（CEP） of Lactobacillus casei was a key-enzyme in proteolytic system.In this paper,the calcium-free method was used to extract the CEP,and the optimum condition of CEP extraction was determined.Thallus were washed three times in 50 mmol/L Tris-HCl（pH 7.0） containing 30 mmol/L CaCl2.CEP was released from the washed thallus by buffer solution of 50 mmol/L Tris-HCl（pH 6.98）,containing 50.03 mmol/L EDTA-Na2 at 39.75 ℃.After 60 min of incubation,the cells were removed by centrifugation（4 500 r/min×20 min,4 ℃）,CEP was in the supernatant.Every kinds of Casein were hydrolyzed by crude and purified enzyme,respectively.Crude enzyme produced higher ACE inhibition ablility than the purified enzyme,but the products of β-casein hydrolyzed by purified enzyme produced the strongest ACE inhibition ablility.

关 键 词：干酪乳杆菌 胞壁蛋白酶 血管紧张素转化酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]